1 pound extra firm tofu

3 tablespoons reduced-sodium soy sauce

3 teaspoon toasted sesame oil

1/4 tablespoon of minced ginger

1 cup shredded carrots

1 cup snow peas, trimmed

1 cup of chopped broccoli

1 cup of shredded red cabbage

Halve refrigerated tofu into small rectangles. Marinade tofu in a soy sauce, fish sauce, ginger and sesame oil mix for 5 minutes (reserve marinade).

Heat sesame oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 5 minutes per side. Set tofu aside.

Stirring constantly, add vegetables and marinade; cook until crisp tender. Top with tofu and serve with rice or quinoa for a hearty meal